Tag Archives: avocado

zucchini cornbread + poached eggs

27 Apr

A good friend of mine is moving to Belgium very soon… and I express my emotions with food.  So we made brunch, and it was messy, and it was the envy of all other brunches.

Thanks to the JDSB for dreaming up the idea for this wonderful meal and lots of love + best of luck Richie.

Serves 4

$4.45 per 2 servings

ingredients

zucchini cornbread

adapted from Bon Appetit July 2011

  • 1/2 c unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 c buttermilk
  • 1 large zucchini, grated
  • 1 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c medium-grind cornmeal

eggs + toppings

  • 8 eggs
  • 1 tbsp vinegar
  • 1 large ripe avocado
  • 1 to 2 cloves garlic, minced
  • juice of 1/2 a lime
  • 1 c salsa
  • fresh cilantro

preparation

zucchini cornbread

Preheat oven to 350°F and butter a 9 inch cake pan.

Melt 1/2 c butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown – about 3 minutes.  Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, red pepper flakes and cornmeal in a bowl and stir to combine.  Add zucchini mixture and fold together.

Transfer batter to buttered cake pan.  Bake for 45-55 minutes or until top is golden brown and tester inserted into the middle comes out clean.

eggs + toppings

Mash together avocado, garlic & lime juice until mostly smooth to make guacamole.  Heat water and vinegar in a large deep saucepan until almost simmering but not bubbling.  Poach eggs in 2 batches.  Cut 4 wedges of cornbread.  Top each wedge with guacamole, 2 poached eggs, and salsa.

Garnish with fresh cilantro and cracked pepper.

A simple salad on the side is great as the egg yolk, salsa and guacamole turn into a delicious dressing.  I made an arugula and roasted red pepper salad with a little bit of lemon-balsamic vinaigrette.

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camembert grilled cheese + simple pear salad

4 Apr

There is a National Grilled Cheese month.  It is a real thing and guess when that month is.  It’s now!  April!

If you’re not reading this in April then you’re just going to have to wait.  Move along.  Find yourself something else to eat for lunch.  If it’s May, I’m sorry, you have a long year ahead of you.

In honour of this very special month I’m going to post a new grilled cheese recipe every week.  Maybe some other grilled cheese related items, I don’t know yet, stay tuned.

PS. Global Cheese in Kensington Market has140g wheels of camembert on sale right now, 2 for $5.

Enough chit chat, here’s this week’s grilled cheese:

Makes 2 servings

$4 per 2 servings

camembert grilled cheese + simple pear salad

ingredients

sandwich

  • 125g camembert (one small wheel)
  • 1 to 2 tomatoes, thinly sliced
  • 5 basil leaves, coarsely chopped
  • 1/2 avocado, thinly sliced
  • olive oil
  • 4 slices rye bread

salad

  • 2 handfuls baby arugula
  • 1 bosc pear, thinly sliced
  • 1/2 tsp honey
  • pinch ground pepper
  • 1 tsp dijon mustard
  • 2 tsp cider vinegar
  • 4 tsp olive oil

preparation

sandwich

Heat 2 tbsp olive oil in a pan over medium heat.  Pile the avocado, tomato, cheese and basil on the bread.

Fry the sandwich until golden on the bottom – about 2 minutes – and drizzle the remaining 2 tbsp olive oil over the top of the sandwich before flipping and frying another 2 minutes.

salad

To make vinaigrette, whisk together honey, pepper, mustard, vinegar & oil.

Place pears on top of arugula and drizzle with salad dressing.

Serve alongside grilled cheese.

frittata with fennel + herbes de provence

1 Apr

Who doesn’t love brunch?  Curmudgeons and people who don’t have any friends to have brunch with.

You aren’t one of these unfortunate souls are you?  Of course not.

Invite some friends over and make this rather impressive brunch with very little effort and, as usual, very little money too.

Makes 4 servings

$4.75 per 2 servings

frittata with fennel & herbes de provence

ingredients

  • 6 eggs
  • 1/2 c milk
  • 1 1/2 tbsp herbes de provence
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 tbsp olive oil
  • 1 small fennel bulb
  • 2 cloves garlic, chopped
  • 2 handfuls baby spinach
  • 1 c cherry tomatoes
  • 100g goat cheese
  • 1 avocado
  • 4 slices of toast

sliced fennel

preparation

Whisk together eggs, milk, herbes de provence, salt and pepper in a bowl.  Set aside.

Preheat oven to 350°F with a rack positioned in the middle.

Cut the top off of the fennel bulb, then cut the bulb in half.  Cut each half crosswise into thin slices.  Cut cherry tomatoes in half.

Heat oilve oil over medium-high heat in a heavy, ovenproof skillet.  Add sliced fennel and cook until it begins to soften – about 2 minutes.  Add garlic and continue to cook until fennel is soft and somewhat translucent – another 2 to 3 minutes.  Reduce heat to medium and add spinach, one handful at a time, and stir until wilted – 30 seconds.

Whisk the egg mixture to distribute herbs evenly throughout and pour over the vegetables in the skillet.  Distribute cherry tomatoes and crumbled goat cheese evenly over the top.

Let the frittata cook on the stove for 4 to 5 minutes then transfer to the oven for 10 minutes.  Switch oven to broil until the top starts to bubble – 1 minute.

Top each piece of toast with a quarter of an avocado cut into thin slices and rest a piece of frittata on top.